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We knew the MGM Grand restaurant space formerly occupied by chef Michael Mina's Nobhill would become a new concept from the Morton Group, and now we know what it will be: Crush, a 7,000-square-foot restaurant divided into two rooms with distinctive environments, is set to open in early December.

Restaurateurs Michael and Jenna Morton, who also operate Downtown's La Comida and Wynn's La Cave, will once again be collaborating with executive chef William DeMarco at Crush, which will serve a menu of small plates and shareable larger dishes plus a curated list of wine, spirits and beer. "We developed Crush as a place of indulgence,” said Jenna Morton. “This is our tribute to the ancient ritual of communal feasting, where dinner out is more than just about the food; it is a party.”

Small plates will include shrimp risotto and crudo with radish, grapes and lemon, while larger dishes range from chicken skewers with harissa and hummus to lamb sirloin with celery root puree and bacon Brussels sprouts. The menu also features several wood-fired pizzas, panini sandwiches and desserts such as a Nutella caramel ice cream sandwich or chocolate raspberry terrine.

Crush's entryway will open into a greenhouse-style garden space, and a doorway at the back of the garden leads to a cellar decorated with white brick and featuring a private dining room for up to 40 guests. The restaurant will be open daily for lunch and dinner and for brunch on Sunday.